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Low Fat Banana Bread Recipe

Low Fat Banana Bread: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Spray an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 8 cm) loaf pan with a nonstick vegetable cooking spray. Line the bottom of the pan with parchment paper.

In a large bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit, at room temperature, while you prepare the rest of the batter.

Next, in a separate bowl, whisk together the oil, sugar, egg (or egg whites), and vanilla extract.

In another large bowl, whisk together the flours, baking powder, salt, and ground cinnamon.

Then combine the banana mixture with the oil mixture and then add to the flour mixture. Stir just until all the ingredients are moistened. Pour into the prepared pan and smooth the top with the back of a spoon or offset spatula. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Remove from oven and place on a wire rack to cool for about 10 to 15 minutes before removing the Banana Bread from the pan. This bread can be covered and stored for about three days, or it can be frozen.

Makes one loaf (about 12 slices).

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Low Fat Banana Bread:

1 cup (240 grams) mashed ripe bananas (about 2 large bananas)

1 teaspoon (4 grams) baking soda

1/2 cup (120 grams) low fat plain yogurt (can also use non fat plain yogurt)

1/4 cup (60 ml/grams) flavorless oil (canola, vegetable, or corn oil)

3/4 cup (155 grams) light brown sugar, firmly packed

1 large egg (50 grams) or 2 large (60 grams) egg whites, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1 cup (130 grams) all-purpose flour

1/2 cup (65 grams) whole wheat flour

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) salt

1/2 teaspoon ground cinnamon